Chicken Kiev
🛒 Ingredients
- Chicken breast 180 g · 297 kcal
- Unsalted butter 30 g · 216 kcal
- Garlic 5 g · 7 kcal
- Fresh parsley 5 g · 2 kcal
- All-purpose flour 20 g · 70 kcal
- Large egg 50 g · 70 kcal
- Panko breadcrumbs 50 g · 190 kcal
- Vegetable oil 30 g · 264 kcal
👨🍳 Instructions
- Prepare garlic-herb butter: Combine softened butter with minced garlic, chopped parsley, salt, and pepper; mix well. Roll the seasoned butter into a log, wrap in plastic, and freeze until very firm (at least 30 minutes).
- Prepare the chicken: Place each boneless, skinless chicken breast between two sheets of plastic wrap. Pound them to an even 1/4-inch (0.6 cm) thickness, ensuring not to tear the meat, then season lightly with salt and pepper.
- Stuff the chicken: Place a frozen butter log in the center of each chicken breast. Fold the sides over and roll tightly to enclose the butter completely, ensuring there are no gaps for leakage.
- Bread the chicken: Dredge each chicken roll in flour, then dip in beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere. Repeat the egg and breadcrumb coating for a double layer.
- Chill the chicken: Refrigerate the breaded chicken rolls for at least 30 minutes, or up to an hour. This step helps the coating set and significantly reduces the risk of butter leakage during cooking.
- Fry the chicken: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 170-175°C (340-350°F). Carefully deep-fry the chicken Kiev until golden brown and cooked through, about 6-8 minutes, turning occasionally.
- Finish cooking (optional): If the chicken pieces are particularly thick, transfer them to a preheated oven at 180°C (350°F) for an additional 7-10 minutes to ensure they are fully cooked through.
- Serve immediately: Remove the Chicken Kiev from the oil (or oven), drain on paper towels to remove excess fat, and serve hot. Be cautious when cutting, as the butter inside will be molten and can squirt out.
